Marlowe’s Black Magic Rub

Marlowe's Black Magic Seasoning

This recipe is from the famous Marlowe’s Restaurant in Memphis (on Elvis Presley Boulevard of course) for their Black Magic Seasoning Rub. I have cut the size down to home friendly. If you watch much Food Network, you have seen them. It is the mandatory stop in Memphis for ribs.

The recipes were given to Guy Fieri of Diners, Drive-ins and Dives by the restaurant. But the original rub recipe (apparently already cut down) produced 11 1/2 cups of rub plus you need to put together “Marlowe’s Black Magic” and that recipe is 12 more cups of spices.

Not really “Cooking For Two” friendly nor home cooking friendly in general. So I cut them down. For the rub, I used 2 tablespoons for every cup of ingredient. A 1:8 reduction making about 1 1/2 cup of rub. The “Black Magic” of which I only needed 1 tablespoon I cut down by 1 teaspoon for each cup. a 1:48 reduction making about 4 tablespoons.

Black Magic seasoning is also used by its self on chicken or fish before grilling or pan-frying.

You will find the Marlowe’s of Memphis BBQ Dry Rub recipe HERE .

Note: this post is a “break out” from the rub post above. It was needed for something call rich snippets. You don’t really want to know…

Marlowe's Black Magic Seasoning ingredients

Marlowe's Black Magic Rub
Prep time
Total time
From the famous Marlowe's Restaurant in Memphis (on Elvis Presley Boulevard of course). If you watch much Food Network, you have seen them. It is the mandatory stop in Memphis for ribs.
Cuisine: American
Serves: ⅓ cup
  • 2 t (2 cups) onion powder
  • 2 t (2 cups) garlic powder
  • 1 t (1 cup) cayenne pepper
  • ½ t (1/2 cup) white pepper
  • ½ t (1/2 cup) black pepper
  • 1 t (1 cup) dried thyme
  • 1 t (1 cup) dried oregano
  • 2 t (2 cups) salt
  • 1 t (1 cup) paprika
  • 1 t (1 cup) ground cumin
  1. Mix well, seal tight and store.


Last Updated
September 13 2014


  1. dennisakins says

    I am very about the measurements Marlowe’s black magic seasoning 2t(cupd) can you makes this clearer for me, thanks

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